Italian Baked Eggs

I’m always a fan of breakfast food that I feel like I can eat at anytime of the day. This is totally one of those recipes. I’m not a huge egg eater, but this one is something irresistible. The Marinara sauce and the basil with the egg is such a decadent, savory flavor. I love how the runny yolk tastes with it too. It’s simply perfect!

For this recipe, I used dried basil because thats what I had on hand at the time, but I bet this would be even better (and prettier) with fresh basil! This was so simple, and used only a few ingredients. I usually like to make this in a cast iron skillet, but any oven safe pan, about 8-12 inches will do! And always have a toasty baguette sliced up with this. Dipping it into the marinara and egg is literally the perfect combination.e7386f7e-8b6a-4790-9a8d-95b3f4d60c4d

Italian Baked Eggs

Yield: 2 servings    Prep time: 5 mins    Cook time: 15 mins


  • 3/4 cup marinara sauce
  • 1.5 tablespoons milk
  • 1/4 cup shredded parmesan
  • 2 eggs
  • pinch of dried basil, or  1tablespoon fresh if you have it
  • salt and pepper to taste


  1. Preheat oven to 425 degrees. Spray your skillet, or oven safe dish with cooking spray.
  2. Pour marinara into bottom of skillet and spread out evenly. Drizzle milk over the top of marinara, and then evenly spread the parmesan over the top of that.
  3. Crack the eggs into the skillet on top of everything, and season them with salt and pepper.
  4. Bake for 10-15 minutes until egg whites are solid and yolks are done to your liking.
  5. Serve topped with basil and a toasted baguette for dipping.

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